H. G. A. M. Cuppers - Concepedia

Author

H. G. A. M. Cuppers

Unilever (Netherlands)

Also Known As

H G Cuppers, H. G. A. M. Cuppers, Henk G.A.M. Cuppers

Publications

582

Citations

H-Index

Concepts

All Affiliations

Unilever (Netherlands)Wageningen University & Research

About

H. G. A. M. Cuppers is an author at Unilever (Netherlands) specializing in food engineering, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	299
2	Engineering	2	2	196
3	Public Health	2	2	137
4	Chemical Engineering	1	1	34
5	Chemistry	1	1	34

H. G. A. M. Cuppers

Publications

582

Citations

H-Index

Page 1

	Year	Citations
Modeling of Bacterial Growth with Shifts in Temperature M.H. Zwietering, J.C. de Wit, H. G. A. M. Cuppers, Applied and Environmental Microbiology Shelf LifeTemperature ShiftsEngineeringAgricultural EconomicsRefrigeration	1994	162
Evaluation of Data Transformations and Validation of a Model for the Effect of Temperature on Bacterial Growth M.H. Zwietering, H. G. A. M. Cuppers, J.C. de Wit, Applied and Environmental Microbiology	1994	132
A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds H. G. A. M. Cuppers, S.J.C.M. Oomes, Stanley Brul Applied and Environmental Microbiology Mold ControlSalt ConcentrationFood Spoilage MoldsShelf LifeMicrobial Contamination	1997	111
Time to turbidity measurement as a tool for modeling spoilage byLactobacillus H. G. A. M. Cuppers, J.P.P.M. Smelt Journal of Industrial Microbiology & Biotechnology	1993	85
Hydrogenation and isomerisation of alkenes using IrCl(PPh3)2 and the isolation of the oxygen adduct IrCl(PPh3)2(O2)-(C2H4),C6H6. H. van Gaal, H. G. A. M. Cuppers, Antony van der Ent Journal of the Chemical Society D Chemical Communications Chemical EngineeringEngineeringHeterocyclicAlkene MetathesisFive-co-ordinated Adduct Ircl	1970	34
Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature P. F. Ter Steeg, H. G. A. M. Cuppers, Johan C. Hellemons, Journal of Food Protection	1995	32
Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling P. F. Ter Steeg, H. G. A. M. Cuppers Journal of Food Protection Proteolytic Clostridium BotulinumFood SpoilageBiotechnologyBiochemical EngineeringProcess Cheese Products	1995	26

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